Potato Chive Salmon Cakes


Ingredients

  • 1 14.75-ounce can wild salmon, drained (bones are fine as they will crumble, be unnoticeable, and provide a great source of calcium. I pick skin out but you don’t have to.)
  • 1 heaping cup leftover mashed potatoes
  • 1/2 cup minced red onion
  • 1-2 celery stalks, diced small
  • 1/4 cup chicken broth or wine (optional to deglaze the pan)
  • 1/4 cup chives, minced
  • kosher salt and freshly ground pepper, to taste
  • panko bread crumbs (optional–omit for gluten-free version)

Instructions

  1. Saute the onion and celery (in a tablespoon or so of olive oil) in a large skillet or cast-iron pan over medium heat until tender and a little browned. If you have some leftover chicken stock or wine, using it at this point to deglaze the pan will help you scrape up all those little crusty, flavorful pieces that otherwise stay in the pan. Let cool a bit and transfer to mixing bowl. Wipe out your skillet and add another tablespoon or two of olive oil for sauteing later.
  2. To the onions and celery, add the salmon, potatoes, chives, and salt and pepper, to taste. (Add the Dijon and Parmesan, too, if that sounds good to you.) Mix well, then form into patties about the size of a quarter-pound hamburger. If desired, dredge them in the panko. I prepared mine both ways and they were equally delicious. The panko, however, will add a little extra crustiness to the outside.
  3. Refrigerate until ready to cook or for 20-30 minutes to allow patties to firm up a bit. You could certainly prepare these in the morning, cover, and store in the refrigerator until dinnertime.
  4. When ready to eat, saute in the olive oil over medium-high heat until golden on both sides and heated through. Reduce heat to low if the salmon cakes are sufficiently browned but not quite heated through. The main ingredients are already cooked, so you just want them to be hot on the inside and a little crusty on the outside.
  5. Serve with cocktail or tartar sauce, if desired. Most of my family used some of my homemade ranch dressing which was a delicious twist. My younger son asked for salsa which supplied a nice flavor kick.
  6. Leftovers, if you have any, make a fabulous lunch the next day. Making smaller patties for salmon sliders would be a fun twist.

Notes

  • If you make the Baked Egg in a Potato recipe one night, you will have the extra insides to use for the salmon cakes and the leftover skins for Easy Potato Skins! Recipes in photos section.

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